A rich, satisfying dish of ham with cream and bay is a fragrant and indulgent tapas dish. Makes the perfect appetiser with a chilled glass of white wine and as a starter with salad you won’t get anything better. Really easy to do and super quick yet full of flavour.
Ham with Cream and Bay
10 minutes preparation
4 thick slices of good quality cooked ham, cut in half
¼ litre single cream
2 tablespoons white wine vinegar
Teaspoon freshly ground black pepper
4 bay leaves cut into strips
- In a large shallow dish, mix together the cream, vinegar, seasoning and bay leaf strips.
- Add the halved ham slices and mix around a bit to ensure the ham is coated in the liquid and leave for a few minutes.
- Remove the ham and roll the slices up, securing with a cocktail stick if necessary.
- Place the ham into a cazuela or oven proof dish that can go over direct heat.
- Pour over the liquid that the ham was sitting in and heat gently for a few minutes until the cream begins to bubble.
- Remove from the heat and serve immediately in the cazuela.
You can use fresh chopped tarragon leaves instead of the bay
Find more delicious Spanish recipes at Orce Serrano Hams